Cinnamon Roasted Squash with Lentils

Gavin WrenRecipes, Side dishes, Vegan, Vegetables, Vegetarian

The divine pairing of butternut squash and cinnamon sit so beautifully together in the amazing plant based, vegetarian and vegan recipe, it would be easy to assume that God himself had blessed us with their co-operation. A tray of simple cinnamon roasted squash, mixed up with a mash of garlicky lentils, is incredibly simple and simply incredible. It creates the perfect foundation for a meat free meal or a simple vegetable side dish.
The divine pairing of butternut squash and cinnamon sit so beautifully together, it would be easy to assume that God himself had blessed us with their co-operation. A tray of simple cinnamon roasted squash, mixed up with a mash of garlicky lentils, is incredibly simple and simply incredible. The discovery of this pairing hallowed a eureka moment for me, they sit so perfectly that this recipe needs no more than a hungry mouth and a willing fork to accompany it.

Discrete Divinity.
There are pairings in the world which fit together so perfectly, it were as if God or some other mystical being set them as a challenge for us in life, to see if we could discover these secret little puzzles. Like the easter eggs hidden by the developers in computer games, the little puzzles, rewards, cheats or shortcuts, buried within the fabric of the game... come and read more...

Chunky Butternut Squash and Lentil Soup

Gavin WrenRecipes, Soup, Vegan, Vegetarian

A filling and sustaining chunky soup loaded with goodness and hearty ingredients. This chunky butternut squash and lentil soup is a meal-in-a-bowl which virtually becomes a stew as the liquid is almost entirely soaked up by the lentils, chickpeas and squash. The Indian influenced spices have come in to play, featuring a warming host of flavours which will warm your cockles even when the temperature's so cold that the central heating doesn't. It's so good that it's my lunch bowl for the next three weeks, yes, I've just made a triple batch of this, giving me a happy fridge and freezer full of lunchtime joy.
Today I’ve got a fantastically filling, Indian influenced, chunky butternut squash and lentil soup with chickpeas that will keep your tummy filled, your body fuelled and your cockles warmed throughout the coldest days of the winter. Fantastic India. I’ve just returned from a truly beautiful holiday in Goa, India, where I spent three weeks doing yoga, laying by the sea, reading and travelling across the width of the country to the eastern city of Ranchi, to visit my 93 year old, Canadian resident great uncle. I rarely see him, as we’re separated by 4,368 miles and the Atlantic Ocean, but we had both travelled to India for our Christmas breaks this year, so travelling a mere 1,200 miles across India to see him was the itinerant equivalent of popping down the road to meet for a coffee. We had a lovely time and I hope I’m still flying to the…

WILL IT ROAST? – Part 2 – Red Cabbage

Gavin WrenFood Techniques, The World of Food, YouTube Food Videos

will it roast red cabbage
Will It Roast? ‘Will It Roast?’ is a new celebration of culinary silliness, created in the name of simply messing around in the kitchen, a chance to try out some random ideas that come into my head. In this series I’m taking whole fruit or vegetables and cooking them in their entirety in the oven without chopping, peeling, slicing or preparing them, to see how they come out. I love the idea of creating food that requires minimal preparation combined with low maintenance cooking which also creates very little waste. Cooking and then serving whole vegetables can create far less waste as the skin and parts which would normally be discarded are cooked as well, only to be left once the rest has been eaten. The skin also sometimes imparts plenty of flavour to the vegetable, so by removing it you’re losing out on that. Part Two – Red Cabbage…

WILL IT ROAST – Part 1 – Butternut Squash

Gavin WrenFood Techniques, The World of Food, YouTube Food Videos

will it roast butternut squash
WILL IT ROAST In an entirely new celebration of culinary silliness and in the name of simply messing around in the kitchen, I’ve started a series of videos called WILL IT ROAST. Inspired by a recipe I saw in the NOPI cookbook last year, I’ve started this new series to experiment with vegetables and fruits which aren’t normally roasted whole, to see what happens. If you’ve ever wondered “why am I chopping this up” when preparing vegetables, now is the time to find out! Part One In the first of this series, I’m taking a big butternut squash, leaving it in the oven to cook for a while and seeing how it comes out. Through doing this, we can find out the answer to the BIG question, WILL IT ROAST??? Want to know the answer? Watch and find out! #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; } /* Add your own MailChimp form…

Zingy barley, squash and parsley salad

Gavin WrenMain Dishes, Recipes, Salads, Vegetarian

Zingy barley, squash and parsley salad
Method: Chuck it all in a bowl. Mix it up. Eat. If only all recipes could be that simple! You want dinner, you want it to be tasty but you don’t want to spend hours doing it. With a little bit of forethought, recipes like this one can fall straight into that category, they’re really easy to make and fit around your life with a little bit of ‘mise en place’. In case you’re wondering what that is, ‘mise en place’ is a French term which basically means ‘setting up’, and refers to the idea that before cooking or making a recipe, you should get out all of your ingredients, weigh and measure them, then start. In a professional kitchen it all falls under the term ‘prep’, where you spend hours and hours doing the most mundane cutting, peeling and cooking, so that when service starts, everything is ready,…

Hearty roasted garlic and squash soup with kale

Gavin WrenMain Dishes, Recipes, Soup, Vegan, Vegetarian

Roasted garlic and butternut squash soup with kale in the saucepans
Winter = Soup. Summer = Salad. If there were ever two dishes that were clearly defined by the seasons, then these must be the top contenders. And in case anyone starts shouting “what about winter salads and ‘slaws”, I’m a fan of winter salads (Check out my roasted kale and goat’s cheese salad if you’ve not seen it already!), BUT, nothing beats super fresh, flavoursome summer salads that have gone from plant to plate in the shortest time possible. They’re just magical. And whilst we’re revelling in this joyous abundance of fresh produce in the summer, you’ll find the soup section in your local supermarket almost completely curls up and goes into hibernation. But, it’s all very logical, because homemade soup is simply the best thing to have for your lunches during the winter. It’s easy to make, cheap and endlessly tweakable to add the flavours…